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Regardless of what some may think, a gluten-free diet is not unhealthy for anyone, gluten-sensitive or not. The problem seems to be that some think just because there are a lot of refined starches in some gluten-free food, that all of us who avoid gluten eat that…a lot.

That’s like saying that since there’s a lot of candy in the store, we’re all eating too much sugar. Of course not. We still have to make wise choices, whether we eat gluten-free or not.

Since having to switch to gluten-free living myself, I have found a lot of highly-refined gluten-free food on the market, but I don’t buy it simply because it’s there. I know that it’s not healthy except as a small proportion of everything I eat!

Even more, I’ve seen that my gluten-free cooking can be healthy as well as attractive to everyone, gluten-free or not.

That’s not to say that I don’t sometimes enjoy a slice of soft, white bread made with refined flours or starches and probably too little fiber. Once in a while I do.

Sometimes I also enjoy some white rice. Most of the time, though, I have something with more fiber and nutrition in it, like whole grain rotelli pasta, or baked squash, or redskins, or sauteed broccoli and other veggies. Maybe even some brown rice, or better yet, some black Thai rice. And some bread made with whole grain flour…rice, or beans, or sorghum, or corn.

I don’t believe that a gluten-free diet like that is bad for anyone, gluten-sensitive or not. Even though there is a lot of highly-refined gluten-free food on the market, I don’t have to buy it. I didn’t eat a lot of that before my cooking changed, and I don’t now, either!

Further, since I cook for a family who has not had to restrict their diets like I have, I’ve seen that my gluten-free food can be healthy as well as attractive to them. What I eat is not bad tasting, or bad for me — nor is it bad-tasting or unhealthy for anyone else! When I make beef chili and beans for my family, it’s hard to find any leftovers!

If someone is eating something that’s bad tasting or bad for them just because the package says it’s gluten-free, that’s not the diet’s problem. Maybe they don’t know they have more choices.

There are many choices. No matter what sort of diet you’re on, you’re responsible to make sure you’re getting what you need from it.

If you’re looking for gluten-free food, you have many choices. Some are naturally gluten-free, and others need some tweaking to be that way.

We roasted a chicken a few days ago, the way my mother used to make one. She didn’t need to cook for a celiac or gluten-intolerant diet. Her recipe for roast chicken was naturally gluten-free.

Simple. Healthy. Natural. Economical, too. I’m amazed at how much the same food costs if someone else cooks it for me!

It was simple, and it was healthy, and it was gluten-free.

This was a meal good enough for guests. Elegantly, gluten-free.

Roast Chicken with Savory Vegetables

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Makes 4 servings

Ingredients:

3 1/2 Pounds Broiler or Fryer Chicken (I used a natural, no antibiotics or hormones one)

1 Stalk Celery, quartered

1 Large Carrot, quartered

1 Small Onion, quartered

1 Sprig Parsley

1 Teaspoon Salt

1/4 Teaspoon Basil, to taste

1/4 Teaspoon Minced Garlic, to taste

1/4 Teaspoon Pepper, to taste

Directions:

Preheat oven to 325 – 350 degrees.

Wash chicken before preparing.

Put the vegetables inside the cavity.

Mix the seasonings. Sprinkle about half inside the cavity.

Push back the skin on the legs and sprinkle more seasonings under the skin there.

Spread the rest over the remainder of the top of the chicken.

Place in a roasting pan.

Bake uncovered for 1-1/2 hours.

Baste once or twice with drippings while roasting.

Continue baking until a drumstick moves up and down and twists easily in its socket.

The skin should look a nice golden brown when done.

This easy chicken dinner is one of my gluten-free recipes that is wheat-free, barley-free and rye-free. It’s also top 8 allergen-free, casein-free, corn-free, dairy-free, egg-free, lactose-free, low-glycemic, nut-free, soy-free, sugar-free and yeast-free. It is a whole foods, wheat-free recipe that is also suitable for a wheat-free diet, a low carb diet or a paleo diet.

Hi Pat,
Your Roasted Chicken has such a beautiful color. I just love to smell a chicken roasting with vegetables, oh my it just fills the whole house and your heart with goodness. Your recipe just looks delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

Can’t go wrong with a beautiful roast chicken, whether you have to eat gluten free or not. Well said, Pat. There are so many misconceptions about the GF diet flying around about there in the media right now.

That’s so true, Wendy — lots of misconceptions. Now we hear of a supposed chef bragging about intentionally feeding gluten to people who had requested meals free of gluten. Either the chef is willing to provide a safe meal, or not — all he has to do is say “no.” In a restaurant, what business is it of the chef why someone wants an allergy-free meal? None!

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